Red wine can be great in a slow-cooker stew, but keep in mind that in a pressure cooker there is no opportunity for the alcohol to evaporate. If your recipe calls for red wine, try cutting the quantity in half and reducing the wine using the Sauté setting before starting the pressure-cooking. Beer quantity can be maintained, but you’ll want to evaporate some of the alcohol: Allow some of the liquid to reduce using the Sauté setting after the pressure-cooking cycle.
The total weight of meat does not affect pressure-cooking time, but the size of the pieces does. So, for example, if you’re cooking beef and lentils together, try cutting the beef into pieces that will be cooked through at the same time as the lentils (see the charts here for some general guidelines).
As a very general rule, dishes based on beef, pork, or lamb made in 4 hours on high or 8 hours on low in the slow cooker can be made in 30 minutes in the pressure cooker. Poultry-based dishes may need only 20 minutes in the pressure cooker.
